Modern Restaurant Management
SEPTEMBER 12, 2023
The fast casual restaurant segment has seen tremendous success and growth in recent years. According to Circana, Inc./CREST®, while overall restaurant traffic was down four percent in 2022 compared to 2019, fast casual traffic was up nine percent. But there’s one area in which it can improve: with young families. Why should fast casuals work on improving with young families?
Sculpture Hospitality
SEPTEMBER 12, 2023
Running a successful bar requires careful management of inventory. Keeping track of all the beverages, mixers, garnishes, and other supplies can be a challenging task. That's where a well-organized bar inventory template can come to your rescue.
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EATER
SEPTEMBER 12, 2023
Shutterstock Embrace the midpoint between “no clue what we’re eating tonight” and “on Tuesday we’re having spaghetti” This post originally appeared in the September 11, 2023 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.
Restaurant Business
SEPTEMBER 12, 2023
As diners prioritize sustainability, restaurant operators have an easy way to meet demand—environmentally friendly packaging for off-premise orders.
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The Salt
SEPTEMBER 12, 2023
A viral video from the scene shows a "river of wine" coursing down a hilly street, sluicing over curbs. The wine escaped from two tanks at a distillery up the hill.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
The Salt
SEPTEMBER 12, 2023
Everything about this savory flavor is mysterious, from how it tastes to why it took so long to get recognized as the fifth taste. What is it, and how does it make food taste delicious?
Restaurant Business
SEPTEMBER 12, 2023
Jay Pandya took over Corner Bakery during the pandemic in 2020. He demanded tough cost cuts, and refused to pay bills. Employees left in droves. Workers were locked out of stores. And the company’s lender accused him of using the company as a “piggy bank.
EATER
SEPTEMBER 12, 2023
With faux pharmaceuticals, Rubik’s cubes, invisible ink and other interactive elements, modern bar menus are becoming as high-concept as the cocktails they list.
Restaurant Business
SEPTEMBER 12, 2023
The pizza chain is reducing how much customers need to spend to earn points and will let customers earn points earlier. It is the latest fast-food company to upgrade its loyalty program, which has become a key marketing tool.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
EATER
SEPTEMBER 12, 2023
In this preview from the Eater cookbook, NYC hot spot Frenchette shares the recipe for a classic combo: homemade fries that are actually worth the effort and a beef tartare that’s a knife-work masterclass This is an excerpt from Eater’s debut cookbook , focusing on a gold-standard classic to add to your repertoire, care of Frenchette in New York City.
Restaurant Business
SEPTEMBER 12, 2023
The state has lifted its stop-work order, saying that employees have been repaid. Restaurants are expected to reopen this week as deliveries come in.
EATER
SEPTEMBER 12, 2023
Andrea D’Aquino /Eater New books by Sohla El-Waylly, J.J. Johnson, Molly Baz, and more provide plenty of inspiration to return to the kitchen In France, this time of year is called “la rentrée,” a term that translates to both “the return” and “back to school.” I think of it in terms of returning to the kitchen; although many of us never left, the promise of cooler temperatures, however distant, makes the idea of spending real time in proximity to an oven not only palatable but desirable.
Restaurant Business
SEPTEMBER 12, 2023
Restaurant Rewind: Wagamama was going to blitz the U.S. market, or at least that was talk. Decades later, we're still waiting.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Restaurant Business
SEPTEMBER 12, 2023
Behind the Menu: Executive chef Nick Graff developed Chicken Parmesan to offer guests a classic Italian main dish at a fast-casual price point.
Restaurant Business
SEPTEMBER 12, 2023
Technomic's Take: The sandwich chain has been shedding locations since 2016. But the brand may be poised for a sustained turnaround.
Restaurant Business
SEPTEMBER 12, 2023
Tech Check: Restaurants’ war on inflation has intensified over the past year. Can tech provide answers?
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